Weight: 200
Tarama has been a staple of Eastern Mediterranean cuisine for centuries, with roots tracing back to Byzantine and Ottoman times. Traditionally made with salted and cured fish roe, it’s most commonly associated today with Greek and Turkish mezze spreads.
This white tarama is smooth and subtly briny, with a creamy texture and delicate flavor.
Serve it with warm pita bread, fresh vegetables, or as part of an aperitif board with olives and Graviera cheese. For a drink pairing, a chilled glass of Ouzo Plomari complements the tarama’s sea-salt notes perfectly, balancing the richness with its herbal finish.
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